Portuguese Breakfast with Pao and Queijo Fresco

About This Recipe

A traditional Portuguese breakfast leans on good bread above all else, papo-seco rolls or a similar crusty bun torn open and layered simply with fresh cheese, thin ham slices, and sometimes a smear of tomato. Queijo fresco, a soft, mild fresh cheese, provides a cool, slightly tangy contrast to the bread's crust, while a simple tomato and olive oil spread adds brightness without needing any cooking. Paired with strong coffee (galao or bica), this straightforward breakfast reflects Portugal's preference for quality, simple ingredients over elaborate morning cooking, a quick but satisfying start to the day.

Ingredients

Serves 4

• 4papo-seco or crusty bread rolls
• 200 gqueijo fresco or fresh mozzarella(sliced)
• 150 gthinly sliced ham
• 2tomatoes(finely diced)
• 2 tbspolive oil
• 1/2 tspsalt
• 1 tbspchopped fresh basil(optional)
• 1/4 cupblack olives(for serving)

Instructions

1. 1

   Make the tomato spread

   Mix diced tomato with olive oil, salt and basil if using.

2. 2

   Warm the rolls

   Warm the bread rolls briefly in the oven if desired.

3. 3

   Split the rolls

   Split each roll open.

4. 4

   Assemble

   Layer cheese and ham inside each roll, then spoon a bit of the tomato mixture on top.

   Use good quality, fresh bread rolls — the bread itself is really the centerpiece of this simple, ingredient-forward breakfast.

5. 5

   Serve

   Serve with black olives on the side and a cup of coffee.

Variations

• •

  Adding a soft-boiled egg on the side turns this into a heartier breakfast.

• •

  Some households use presunto (Portuguese cured ham) instead of regular ham for a richer flavor.

• •

  A version with a drizzle of honey on the cheese side is a sweeter variation some prefer.

Storage

Best assembled fresh; store bread, cheese and ham separately, with cheese and ham keeping several days refrigerated.

Frequently Asked Questions